Chicken Florentine Manicotti

Chicken Florentine Manicotti- manicotti shells are stuffed with a creamy mixture of spinach, chicken, and green onion. A creamy Parmesan sauce covers the manicotti. Makes a rich and delicious Italian meal.

Rich Filling

For the filling two packages of cream cheese get mixed with 2 packages of thawed chopped spinach, chicken, garlic powder, and green onion. I like to use rotisserie chicken for this recipe, but you can use any cooked leftover chicken.

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Creamy Parmesan Sauce

The creamy Parmesan sauce is made by forming a roux with butter and flour and then whisking in 2 cups of milk. It’s seasoned with Italian seasoning, salt, pepper, and crushed red pepper flakes. A full 1 1/2 cups of freshly shredded Parmesan cheese gives it lots of cheese flavor.

Recipe Tips

I like to thaw the spinach by putting it in the refrigerator overnight. If you need to do it last minute, you can thaw it in the microwave. Be sure to squeeze as much water out of the spinach as you can. Otherwise the filling will be watery.

For best results, shred the Parmesan cheese yourself instead of buying store-bought shredded Parmesan cheese.

Be careful not to overcook the maincotti. You want them al dente since they will cook more in the oven.

Make Ahead and Storage

The manicotti can be stuffed 24 hours in advance and you can also go ahead and make the sauce and pour it over the manicotti.

Leftovers will keep for 4 to 5 days in an airtight container in the refrigerator.

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• Italian Layered Salad
• Baked Ziti with Italian Sausage
• Cheesy Garlic Shrimp Alfredo